Chicken & Vegetable Fettuccine

• 400 g fettuccine pasta
• 1 tablespoon olive oil
• 1 zucchini, sliced
• 200 g button mushrooms, halved
• 2 spring onions, finely sliced
• 420 g cream of chicken soup
• 1/4 cup light cream
• 1/4 cup water
• 200 g cherry tomatoes, halved
• 1/2 cup fresh parsley, chopped
• parmesan cheese, to serve

1. Cook pasta in a large saucepan of boiling water, following the packet directions, until just tender (al dente).
2. Heat the oil, add the zucchini, mushrooms and spring onions.
3. Cook vegetables for 5 minutes, or until heated through.
4. Pour in soup, cream and 1/4 cup water.
5. Cook for 2 minutes, or until heated through.
6. Stir in the tomatoes and parsley.
7. Toss through cooked pasta and top with parmesan if desired.
8. Serve immediately.

pasta, olive oil, zucchini, button mushrooms, spring onions, cream of chicken soup, light cream, water, cherry tomatoes, fresh parsley, parmesan cheese

Taken from www.food.com/recipe/chicken-vegetable-fettuccine-336040 (may not work)